I love the New York Times...

2 tablespoons canola oil 2 tablespoons slivered almonds1/2 cup finely chopped onion3 large cloves garlic, finely chopped1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon sweet paprika1/2 teaspoon red chili pepper flakes3/4 teaspoon kosher salt3/4 cup coconut milk3/4 pound green beans, trimmed1 lime wedges2 tablespoons chopped cilantro Heat the oil in a large saute pan over medium heat.  Add the almonds and cook until golden.  transfer the almonds to a paper towel lined plate, reserving the oil in the pan, and set aside.  Add the onion and spices and saute until the onion is tender, about 5 minutes.  Add the coconut milk and green beans, mix well and bring to a boil.  Reduce the heat and cook, covered, until the beans are tender, about 6 minutes.  Serves the beans with lime wedges and sprinkled with the almonds.